THE HERB GARDEN 305 



think upon. It is, of course, much used in our present- 

 day cooking, 



We must have a few clumps of Chives, with their 

 pretty upstanding flower heads, which as children we 

 called "tasty tufts." Nothing is so stimulating to the 

 salad, and if the plants are cut over occasionally new 

 blades will spring up. Garden Burnet, so well thought 

 of by Bacon, must have a place for the sake of its beauti- 

 ful foliage, and Chicory with its "dear blue eyes," and 

 yellow-flowered Fennel, famous in fish sauces. Ram- 

 pion also, Campanula rampunculoides, with its spikes 

 of pretty purple bells, the roots of which are highly 

 spoken of in the old cook books, and tall rather gawky 

 Angelica, the stems of which are still made into a sweet- 

 meat. 



Certain kinds of Roses were of the greatest impor- 

 tance in the practice of medicine, in cookery, and in 

 matters of the toilet, so an herb garden without these 

 would certainly be incomplete. Says Parkinson: "The 

 Rose is of exceeding great use to us; for the Damask 

 Rose (beside the super-excellent sweetwater it yieldeth 

 being distilled, or the perfume of the leaves being dried, 

 serving to fill sweete bags) serveth to cause solubleness 

 of the body, made into a Syrupe, or preserved with 

 sugar moist or dry candied. The Damask Provence 

 Rose is not onely for sent nearest of all Roses unto the 

 Damask, but in the operation of solubility also. The 

 Red Rose hath many physicall uses much more than any 



